For the blue cheese dressing:
40g Danish Blue cheese, squashed to a paste with the back of a spoon
30g mayonnaise (I like Hellmann’s)
90g sour cream
90g buttermilk
½tsp Worcestershire sauce
Salt and black pepper

Method Step 1: Fry the pancetta in a large dry frying pan, making sure to stir once in a while so that the meat is golden on all sides. Set aside once the pancetta is crispy.

Step 2: Make the blue cheese dressing by combining, first, the cheese paste with the mayonnaise and stirring until it’s well blended and there aren’t too many lumps. Next, whip in the sour cream, buttermilk and the Worcestershire sauce. Taste, and season with salt and black pepper.

Step 3: Cut the bottom off the iceberg, then divide the lettuce into quarters. Drizzle the blue cheese dressing over, then sprinkle with the pancetta, chives and the crumbled blue cheese. Season with black pepper and serve straight away.